CN105029282B

CN105029282B - Pure natural steaming potato food and preparation method thereof

Info

Publication number: CN105029282B
Application number: CN201510241488.1A
Authority: CN
Inventors: 宁宏图; 刘格辉; 宁立波
Original assignee: Anhua County Shu Guoguo Food Factory
Current assignee: Anhua County Shu Guoguo Food Factory
Priority date: 2015-05-13
Filing date: 2015-05-13
Publication date: 2018-12-11
Anticipated expiration: 2035-05-13
Also published as: CN105029282A

Abstract

Pure natural steaming potato food and preparation method thereof is related to a kind of pure natural sweet potato food and its processing method.Its technique is raw material selection, rough bark, temperature control saccharification, room temperature is gone to be saccharified, peel, steaming potato, segmentation, drying, multiple dry, sterilization and quality inspection packaging, it has the advantage that first is that potato food is free of any additional object, any half-cooked phenomenon is not present, it is soft consistent, saccharification degree is high, meat color difference is small or substantially colorless difference, and product surface is clearly lucid and lively, entire body transparent color and luster or translucent, it is soft non-sclerous, can hand pinch deformation, eat when need not steam it is soft, mouthfeel is sweet pure；Second is that processing, not by seasonal effect, processable throughout the year, with short production cycle, high production efficiency can be carried out large-scale production, and product is not easy to go mouldy, and can guarantee the quality 1 year or more.

Description

Pure natural steaming potato food and preparation method thereof

Technical field

The present invention relates to pure natural steaming potato food and its processing methods.

Background technique

Natural potato food includes sweet potato fruit or sweet potato stripe, is a kind of traditional food, has nutriment abundant, people Habit claims Longevity.Peasant was made of conventional method in the past, cool to set saccharification after sweet potato harvesting is returned, then was removed the peel, cut Block, boiling, dry, decatize, shine system it is repeated multiple times, finally at sweet potato fruit (item).This sweet potato fruit (item) exists a large amount of half-cooked Phenomenon, what is had is soft, and what is had is hard；Saccharification degree is inconsistent, and meat color difference is big；Due to steaming solarization repeatedly, surface layer is damaged, so that product table Owe salubrious, glossy in face；Quality is easy hardening, to steam when edible soft；Most easily go mouldy, it is not easy to maintain；Processing is by seasonal effect, generally It can only be produced in autumn and winter；It is that the process-cycle is long to 2 months again, is influenced by weather, large-scale production can not be carried out.Now with People wants this traditional food to carry out industrialized production, but is unable to reach traditional that pure natural color, smell and taste of sweet potato fruit (item).Such as A kind of processing method for instant dried sweet potato that number of patent application is 201010557568: fresh sweet potato → storage saccharification pretreatment → clear Wash, remove the peel, slitting → 15~30s of blanching → drain → add honey → steamed 30~45min → 60 of 1~3% mass~ 70 DEG C of micro-wave vacuums to 32~36% → additive amount of moisture content, 0.2~0.4% mass camellia oil → steamed 15~ 30min → 50~60 DEG C micro-wave vacuum to 14~18% → 4~8 DEG C of Storage in cold bank of moisture content get damp again to moisture content 20 ~24% → 30~40 DEG C of 3~6min of microwave sterilization → vacuum packagings.For another example one kind that number of patent application is 201410230386 The processing technology of dried sweet potato, comprising the following steps: first that sweet potato is air-dried, clean, peeling, slitting obtain sweet potato stripe；Again by sweet potato The mixed solution that item D-araboascorbic acid sodium solution and citric acid solution are made into impregnates 3~5min；It is subsequently placed in 80~90 DEG C Calcium chloride solution in 15~30s of blanching, drain, be added its weight 1~3% honey impregnate 10~30min, freeze to -28 ~-33 DEG C, finally the sweet potato stripe freezed is placed in vacuum freeze drier, is 35~80Pa, condenser temperature in vacuum degree It is -40~-60 DEG C, 55~95 DEG C of temperature of heating plate, drying time is 12~20h to get dried sweet potato.Such product and technique The storage Mashing process of use, saccharification not enough, in order to increase sugariness, are added to honey, surface flatness is inadequate, is added to camellia Oil, has used D-araboascorbic acid sodium, citric acid, calcium chloride etc., and product quality and color, smell and taste differ greatly with traditional food.

Summary of the invention

It is an object of the invention to: first is that disclosing a kind of without any additional object, there is no half-cooked phenomenons, and quality is soft Soft consistent, saccharification degree is high, and meat color difference is small or substantially colorless difference, and product surface is salubrious, glossy, soft, can hand Deformation is pinched, soft pure natural sweet potato food need not be steamed when eating；Second is that not by seasonal effect, processable throughout the year, production Period is short, high production efficiency, can be carried out large-scale production, and product is not easy to go mouldy, the pure natural sweet potato that can be guaranteed the quality 1 year or more The production method of food.

The technical solution of the invention is as follows: pure natural steaming potato food is characterized in that sweet potato content of material itself 100%, the clear frosting object out in surface is zero, and the dark brown patch that cortex face has saccharification to be formed is soft, and hand pinches deformation, meat Transparent color and luster is translucent, and surface is clearly glossy, natural sweet taste, pure in mouth feel.

The technical solution of the invention is as follows: the natural preparation method for steaming potato food is characterized in that by following step It is rapid to carry out:

A, raw material selects: the Ipomoea batatas kind of selection content of starch at most 30% selects size, length, shape by product requirement Comparable sweet potato is raw material；

B, temperature control is saccharified: by the sweet potato of above-mentioned steps under the conditions of at most 50 DEG C of hot wind, wind at most 30 hours；

C, room temperature is saccharified: the sweet potato after temperature control is saccharified is saccharified 4-7 days under at least 5 DEG C of natural temperatures；

D, peel: the sweet potato after room temperature saccharification is soaked in water, and cleans, reams potato skin；

E, it steams potato: clean be put into steamer of the sweet potato after peeling is cooked；

F, divide: after well-done sweet potato is cooled to non-scald on hand, being divided into French fries or potato wedge by shape of product requirement；

G, dry: by French fries made from above-mentioned steps or potato wedge, under at most 80 DEG C of hot blast temperature, drying at least 4 is small When；

H, multiple dry: cool under natural temperature to postpone at most 80 DEG C of heat through French fries made from above-mentioned baking step or potato wedge Wind is carried out under air temperature, then it is cool set wind again, iterative cycles, until French fries or potato wedge moisture content are up to standard, formed it is soft, Transparent color and luster is translucent, the natural potato food that surface is salubrious, glossy；

I, it sterilizes；

J, quality inspection is packed.

The technical solution of the invention is as follows: the pure natural preparation method for steaming potato food is characterized in that by following Step carries out:

A, raw material selects: selecting content of starch at most 30%, sweet potato of the weight within 200g is raw material；

F, dry: by French fries made from above-mentioned steps or potato wedge, under at most 80 DEG C of hot blast temperature, drying at least 4 is small When；

G, multiple dry: cool under natural temperature to postpone at most 80 DEG C of hot wind temperature through sweet potato fruit made from above-mentioned baking step Degree is lower to carry out wind, then it is cool set wind again, iterative cycles, until sweet potato fruit moisture content is up to standard, form soft, transparent color and luster Or translucent, the natural potato food that surface is salubrious, glossy；

H, it sterilizes；

I, quality inspection is packed.

A, raw material selects: the sweet potato for selecting content of starch at most 30% is raw material；

F, divide: after well-done sweet potato is cooled to non-scald on hand, being divided into piece blocky；

H, mashed potatoes are smash: sweet potato tile made from baking step is pounded sweet potato mash；

I, it shapes;Mashed potatoes made from above-mentioned steps are pressed into required product shape, or step h drying is obtained red Potato chips block is directly compressed into required product shape；

J, multiple dry: cool under natural temperature to postpone at most 80 DEG C of hot winds through potato food made from above-mentioned baking step At a temperature of carry out wind, then it is cool set wind again, iterative cycles form soft, color until potato food moisture content is up to standard Transparent or semitransparent pure natural sweet potato food；

K, it sterilizes；

L, quality inspection is packed.

Before the temperature control saccharification step of the technology of the present invention solution, can be equipped with and go rough bark step: the sweet potato that will be chosen is scraped Fall surface layer rough bark.

The technology of the present invention solution baking step is wind 4-8 hours under 60 DEG C-80 DEG C of hot blast temperature, so Afterwards under 60 DEG C-50 DEG C, 50 DEG C-40 DEG C, 40 DEG C-30 DEG C of hot blast temperature, wind 1-3 hours respectively.

Temperature control saccharification can be divided to high temperature and two sections of low temperature saccharification in the technology of the present invention solution: described is mashing: It will go the sweet potato after rough bark under 35 DEG C-50 DEG C of hot blast temperature, wind 4-10 hours；The low temperature saccharification: by high temperature Sweet potato after saccharification wind 4-10 hours, then cools down under 28 DEG C-42 DEG C of hot blast temperature, in 22 DEG C-35 DEG C of heat Under air temperature, wind 4-10 hours.

Room temperature is saccharified in the technology of the present invention solution, can be the sweet potato after temperature control is saccharified at least 5 DEG C of natural epidemic disaster in booth Lower wind is spent to be saccharified 4-7 days.

The present invention due to use above technical scheme, have the advantage that first is that potato food be free of any additional object, Soft consistent there is no any half-cooked phenomenon, saccharification degree is high, and meat color difference is small or substantially colorless difference, product surface are clear Refreshing, glossy, entire body transparent color and luster or translucent, it is soft non-sclerous, can hand pinch deformation, soft, mouthfeel sweet tea need not be steamed when eating U.S. is pure；Second is that the production method of pure natural sweet potato food, processable throughout the year not by seasonal effect, it is with short production cycle, High production efficiency can be carried out large-scale production, and product is not easy to go mouldy, and can guarantee the quality 1 year or more.

Detailed description of the invention

Fig. 1 is the pure natural steaming potato food product figure of the present invention.

Fig. 2 removes rough bark sweet potato figure figure for of the invention.

Fig. 3 is that the present invention passes through the sweet potato figure after saccharification.

Fig. 4 is sweet potato figure of peeling of the invention.

Fig. 5 is the sweet potato figure after boiling of the invention.

Fig. 6 is the French fries figure after segmentation of the invention.

Specific embodiment

The present invention will be further described below with reference to the drawings.

Embodiment 1: pure natural steaming potato food, sweet potato itself content of material 100%, the clear frosting object out in surface is zero, cortex There is the dark brown patch for being saccharified and being formed in face, soft, and hand, which is pinched, to be deformed, entire body transparent color and luster or translucent, and surface is salubrious, oily Profit, natural sweet taste, mouthfeel are sweet pure.

Embodiment 2: pure natural steaming potato food, shape are potato wedge shape or potato chips, sweet potato itself content of material 100%, table The clear frosting object out in face is zero, and the dark brown patch that cortex face has saccharification to be formed is free of any additional substance, soft, hand Deformation is pinched, color reddish yellow, entire body meat is transparent, and surface is salubrious, glossy, and surface adhesion object is zero, natural sweet taste, and mouthfeel is sweet pure Just.

Embodiment 3: pure natural steaming potato food, shape are small a sweet potato shape, and sweet potato itself content of material 100% is free of and appoints What additional substance, the clear frosting object out in surface is zero, the dark brown patch that cortex face has saccharification to be formed, shape, the size of patch Related with the depth cut when peeling, the deep place cut is of light color, and the shallow local color cut is deep.Soft, hand pinches deformation, Partially white in color reddish yellow or Huang, entire body meat is brilliant bright bright, and surface is salubrious, glossy, and no smalls is sticky, natural sweet taste, and mouthfeel is pure Just.

Embodiment 4: pure natural steaming potato food, shape are rectangular or patty, or spherical or strip-like-shaped or animal Shape or small a sweet potato shape, sweet potato itself content of material 100%, the clear frosting object out in surface is zero, is free of any additional substance, matter Ground is soft, and hand, which is pinched, to be deformed, and partially white in color reddish yellow or Huang, entire body meat is brilliant bright bright, and surface is salubrious, glossy, natural sweet taste, mouth Feel pure.

Embodiment 5: the pure natural preparation method for steaming potato food is to sequentially include the following steps:

A, raw material select: selection content of starch at most 30% Ipomoea batatas kind, by shape of product requirement select size, length, The comparable sweet potato of shape is raw material；

B, remove rough bark: the sweet potato that will be chosen wipes surface layer rough bark off；

C, temperature control is saccharified: by the sweet potato of above-mentioned steps under the conditions of at most 50 DEG C of hot wind, wind at most 30 hours；

D, room temperature is saccharified: the sweet potato after temperature control is saccharified is saccharified 4-7 days under at least 5 DEG C of natural temperatures；

E, peel: the sweet potato after room temperature saccharification is soaked in water, and cleans, reams potato skin；

F, it steams potato: clean be put into steamer of the sweet potato after peeling is cooked；

G, divide: after well-done sweet potato is cooled to non-scald on hand, being divided into French fries or potato wedge by shape of product requirement；

H, dry: by French fries made from above-mentioned steps or potato wedge, under at most 80 DEG C of hot blast temperature, wind at least 4 is small When；

I, multiple dry: cool under natural temperature to set and at most 80 DEG C of heat through French fries made from above-mentioned baking step or potato wedge Wind is carried out under air temperature, then it is cool set wind again, iterative cycles, until French fries or potato wedge moisture content are up to standard, formed it is soft, Transparent color and luster is translucent, the natural potato food that surface is salubrious, glossy；

J, it sterilizes；

K, quality inspection is packed.

Embodiment 6: the pure natural preparation method for steaming potato food is to sequentially include the following steps:

G, dry: by French fries made from above-mentioned steps or potato wedge, under at most 80 DEG C of hot blast temperature, wind at least 4 is small When；Or under 60 DEG C-80 DEG C of hot blast temperature, wind 4-8 hours, then 60 DEG C-50 DEG C, 50 DEG C-40 DEG C, 40 Under DEG C-30 DEG C of hot blast temperature, wind 1-3 hours respectively；

H, multiple dry: cool under natural temperature to set 6-16 hours or 8-18 hours through sweet potato fruit made from above-mentioned baking step The wind under 35 DEG C -80 DEG C hot blast temperatures again afterwards, time 20-50 minute, then it is cool set wind again, iterative cycles, up to sweet potato fruit Moisture content is up to standard, forms soft, transparent color and luster or translucent, the natural potato food that surface is salubrious, glossy；

I, it sterilizes；

J, quality inspection is packed.

Embodiment 7: the pure natural preparation method for steaming potato food is to sequentially include the following steps:

D, room temperature is saccharified: the sweet potato after temperature control is saccharified is saccharified 4-7 days or 5-6 days under at least 5 DEG C of natural temperatures；

E, peel: the sweet potato after room temperature saccharification is soaked in water, and cleans, reams potato skin.Soaking time is 30-50 minutes general, Mud of being subject to is easy to clean；

G, divide: after well-done sweet potato is cooled to non-scald on hand, being divided into piece blocky；

H, dry: by French fries made from above-mentioned steps or potato wedge, under 60 DEG C-80 DEG C of hot blast temperature, wind 4-8 is small When, then under 60 DEG C-50 DEG C, 50 DEG C-40 DEG C, 40 DEG C-30 DEG C of hot blast temperature, wind 1-3 hours respectively；

I, mashed potatoes are smash: sweet potato tile made from baking step is pounded sweet potato mash；

J, it shapes;Mashed potatoes made from above-mentioned steps are pressed into required product shape, or will be red after step h drying Potato chips block is directly compressed into required product shape；Such as box-shaped, strip, circle, annular, animal-type etc.；

K, multiple dry: through potato food made from above-mentioned forming step, under natural temperature it is cool set 6-16 hour after and 35 Under DEG C -60 DEG C hot blast temperatures, wind at least 20 minutes, then it is cool set wind again, iterative cycles, until potato food moisture content reaches Mark, in order to keep the flexibility of product, moisture content is in 7-15%.Generally in 8-13% or 9-12% or 10-11%.It is soft to form quality It is soft, transparent color and luster or translucent pure natural sweet potato food；

L, it sterilizes；

M, quality inspection is packed.

Embodiment 8: according to the preparation method of the pure natural steaming potato food of embodiment 5-7, the room temperature saccharification is by temperature control Sweet potato wind saccharification under at least 5 DEG C of natural temperatures after saccharification.

Embodiment 9: according to the preparation method of the embodiment 5-7 pure natural steaming potato food enumerated, the temperature control saccharification, room temperature Saccharification, drying, it is multiple dry can be carried out in same saccharification storehouse or temperature control saccharification, drying, do again temperature control be saccharified in storehouse into Row, room temperature saccharification carry out in room temperature saccharification storehouse.

Embodiment 10: according to the preparation method of the embodiment 5-7 pure natural steaming potato food enumerated, the temperature control saccharification can To be divided to high temperature and two sections of low temperature to be saccharified: it is described it is mashing be sweet potato after removing rough bark at 38 DEG C -48 DEG C or 40 Under DEG C-45 DEG C or 42 DEG C-43 DEG C of hot blast temperature, wind 5-10 hours or 6-9 hours or 7-8 hours；It is described Low temperature saccharification be will be mashing after sweet potato at 30 DEG C -43 DEG C or 33 DEG C -40 DEG C or 35 DEG C -38 DEG C or 36 DEG C -37 DEG C hot blast temperature under, wind 5-10 hours or 6-9 hours or 7-8 hours, then cool down, at 22 DEG C-38 DEG C or 25 Under DEG C -35 DEG C or 27 DEG C -34 DEG C or 28 DEG C -33 DEG C or 29 DEG C -32 DEG C or 30 DEG C -31 DEG C of hot blast temperature, wind 5-10 hours or 6-9 hours or 7-8 hours.

Embodiment 11: according to the preparation method of the embodiment 5-9 pure natural steaming potato food enumerated, raw material selection can be selected The Ipomoea batatas kind for selecting content of starch 6-25% or 6-20% or 6-15% or 6-12% or 8-10%, as the general power of red heart, peace are No. two red, wide East is white etc..

Embodiment 12: according to the preparation method of the embodiment 5-9 pure natural steaming potato food enumerated, the drying is will be above-mentioned French fries made from step or potato wedge are put into warehouse for drying, in 60 DEG C -75 DEG C or 60 DEG C -70 DEG C or 60 DEG C -65 DEG C of hot wind At a temperature of, wind 4-9 hours or 5-8 hours or 6-7 hours, then at 58 DEG C-52 DEG C or 56 DEG C-54 DEG C or 55 DEG C hot blast temperature under, wind 1.5-3 hours, 2.5-3 hours；Then at 48 DEG C -42 DEG C or 46 DEG C -44 DEG C or 45 DEG C Under hot blast temperature, wind 1.5-3 hours, 2.5-3 hours；Followed by 38 DEG C -32 DEG C or 36 DEG C -34 DEG C or 35 DEG C Under hot blast temperature, wind 1.5-3 hours, 2.5-3 hours.

For embodiment 13 according to the preparation method of the embodiment 5-12 pure natural steaming potato food enumerated, described answer dry is in nature At a temperature of cool set behind 7-16 hours or 8-15 hours or 9-15 hours or 10-14 hours or 11-13 hours or 12 hours again It is put into warehouse for drying under 40 DEG C -55 DEG C or 45 DEG C -50 DEG C hot blast temperatures, wind 20-60 minutes or 25-55 minutes, or 30-55 minutes or 35-55 minutes or 40-50 minutes or 45-50 minutes, then it is cool set wind again, iterative cycles at least 4 times.Instead Multiple cycle-index is more, and the product flexibility transparency is better, but cost is higher, general circulation 6-12 times or 7-11 times or 8-10 It is secondary or 9-10 times.

Embodiment 14 according to the preparation method of the embodiment 5-13 pure natural steaming potato food enumerated, temperature control saccharification, drying, Dry wind speed is 0.5-5m/ seconds or 1-4.5m/ seconds or 1.5-4m/ seconds or 2-3.5m/ seconds or 2.5-3m/ seconds again.Institute The wind speed for stating room temperature saccharification is 5-16m seconds or 6-15m/ seconds or 7-14m/ seconds or 8-13m/ seconds or 9-12m/ seconds.

For embodiment 15 according to the preparation method of the embodiment 5-13 pure natural steaming potato food enumerated, the sterilization can be first Ultraviolet sterilization is carried out, is then vacuum-packed, then the product after vacuum packaging is put into 100 DEG C of boiled water and is boiled, or with 100 DEG C -120 DEG C of steamed, steams, boils time 8-15 minute or 10-12 minutes.It steams, boil the time and to guarantee to reach the mesh thoroughly to sterilize , make its shelf-life at 1 year or more.

All numerical points in the application numberical range, in the illustrative ranges of embodiment.

The technical effect of technical effect and the prior art of the invention is compared as follows table.

Claims

1. the preparation method of natural potato food, comprising: peel: the sweet potato after room temperature saccharification is soaked in water, and cleans, reams potato Skin；It steams potato: clean be put into steamer of the sweet potato after peeling is cooked；Segmentation: it after well-done sweet potato is cooled to non-scald on hand, presses Shape of product requires to be divided into French fries or potato wedge；Sterilization and quality inspection packaging, it is characterised in that walked as follows before peeling step It is rapid:

A, raw material selects: the Ipomoea batatas kind of selection content of starch 6-20% selects size, the comparable sweet potato of shape by product requirement For raw material；

C, temperature control is saccharified: by the sweet potato of above-mentioned steps under the conditions of at most 50 DEG C of hot wind, wind at most 30 hours, and specific point of height The two sections of saccharification of mild low temperature, it is described it is mashing be sweet potato after removing rough bark under at most 50 DEG C of hot blast temperature, wind At least 4 hours；The low temperature saccharification be will be mashing after sweet potato under at most 45 DEG C of hot blast temperature, wind at least 4 Hour, then cool down, under at most 40 DEG C of hot blast temperature, wind at least 4 hours；

D, room temperature is saccharified: the sweet potato after temperature control is saccharified is used 5-16m/ seconds under at least 5 DEG C of natural temperatures in room temperature saccharification storehouse Wind speed wind is saccharified 4-7 days；

It is dried after the segmentation step: by French fries made from above-mentioned steps or potato wedge, at most 80 DEG C of hot wind temperature Under degree, wind at least 4 hours；Then it is done again: through French fries made from above-mentioned baking step or potato wedge, under natural temperature Cool postpone carries out wind under at most 80 DEG C of hot blast temperatures, then it is cool set wind again, iterative cycles, until French fries or potato wedge moisture content It is up to standard, form soft, transparent color and luster or translucent, the salubrious glossy natural potato food in surface.

2. the preparation method of natural potato food, comprising: peel: the sweet potato after room temperature saccharification is soaked in water, and cleans, reams potato Skin；It steams potato: clean be put into steamer of the sweet potato after peeling is cooked；Sterilization and quality inspection packaging, it is characterised in that in step of peeling Following steps are carried out before rapid:

It is dried after the steaming potato step: by sweet potato made from above-mentioned steps, under at most 80 DEG C of hot blast temperature, Wind at least 4 hours；Then it is done again: cool under natural temperature to postpone at most through sweet potato made from above-mentioned baking step Carry out wind under 80 DEG C of hot blast temperatures, then it is cool set wind again, iterative cycles, until sweet potato moisture content is up to standard, formed it is soft, Transparent color and luster is translucent, the salubrious glossy natural potato food in surface.

3. the preparation method of natural potato food according to claim 1 or 2, it is characterised in that the raw material selection: choosing Select the Ipomoea batatas kind of content of starch 8-10%.

4. the preparation method of natural potato food according to claim 1 or 2, it is characterised in that the Ipomoea batatas kind is The general power of red heart, peace is No. two red, Guangdong is one of white or a variety of.

5. the preparation method of natural potato food according to claim 1 or 2, it is characterised in that the mashing heat Air temperature is 38 DEG C-48 DEG C, and the wind time is 5-10 hours, and the hot blast temperature of the low temperature saccharification is 30 DEG C-43 DEG C, wind Blowing the time is 5-10 hours, and the cooling hot blast temperature is 22 DEG C-38 DEG C, and the cooling hot wind wind time is 5-10 hours.

6. the preparation method of natural potato food according to claim 5, it is characterised in that the mashing hot wind Temperature is 40 DEG C-45 DEG C, and the wind time is 6-9 hours, and the hot blast temperature of the low temperature saccharification is 33 DEG C-40 DEG C, when wind Between be 6-9 hours, the cooling hot blast temperature be 25 DEG C-35 DEG C, cooling the hot wind wind time be 6-9 hours.

7. the preparation method of natural potato food according to claim 6, it is characterised in that the mashing hot wind Temperature is 42 DEG C-43 DEG C, and the wind time is 7-8 hours, and the hot blast temperature of the low temperature saccharification is 35 DEG C-38 DEG C, when wind Between be 7-8 hours, the cooling hot blast temperature be 27 DEG C-34 DEG C, cooling the hot wind wind time be 7-8 hours.

8. the preparation method of natural potato food according to claim 7, it is characterised in that the hot wind of the low temperature saccharification Temperature is 36 DEG C -37 DEG C, and the cooling hot blast temperature is 28 DEG C -33 DEG C.

9. the preparation method of natural potato food according to claim 8, it is characterised in that the cooling hot blast temperature is 29℃—32℃。

10. the preparation method of natural potato food according to claim 9, it is characterised in that the cooling hot blast temperature is 30℃—31℃。

11. the preparation method of natural potato food according to claim 1, it is characterised in that the drying is by aforementioned step Rapid French fries obtained or potato wedge, are put into warehouse for drying, under 60 DEG C-80 DEG C of hot blast temperature, wind 4-10 hours, then divide Not under 60 DEG C-50 DEG C, 50 DEG C-40 DEG C, 40 DEG C-30 DEG C of hot blast temperature, wind 1-3 hours respectively.

12. the preparation method of natural potato food according to claim 2, it is characterised in that the drying is by aforementioned step Rapid sweet potato obtained, is put into warehouse for drying, under 60 DEG C-80 DEG C of hot blast temperature, wind 4-10 hours, and then respectively 60 DEG C-50 DEG C, 50 DEG C-40 DEG C, under 40 DEG C-30 DEG C of hot blast temperature, wind 1-3 hours respectively.

13. the preparation method of natural potato food according to claim 11 or 12, it is characterised in that it is described drying be Under 60 DEG C-75 DEG C of hot blast temperature, wind 5-9 hours, then under 58 DEG C-52 DEG C of hot blast temperature, wind 1.5-3 was small When, then under 48 DEG C-42 DEG C hot blast temperatures, wind 1.5-3 hours, followed by under 38 DEG C-32 DEG C of hot blast temperature, Wind 1.5-3 hours.

14. the preparation method of natural potato food according to claim 13, it is characterised in that the drying is 60 Under DEG C-70 DEG C of hot blast temperature, wind 6-8 hours, then under 56 DEG C-54 DEG C of hot blast temperature, wind 2.5-3 was small When；Then under 46 DEG C-44 DEG C of hot blast temperature, wind 2.5-3 hours；Followed by 36 DEG C -34 DEG C of hot blast temperature Under, wind 2.5-3 hours.

15. the preparation method of natural potato food according to claim 14, it is characterised in that the drying is 60 Under DEG C-65 DEG C of hot blast temperature, wind 7 hours, then under 55 DEG C of hot blast temperature, wind 2.5-3 hours；Then 45 Under DEG C hot blast temperature, wind 2.5-3 hours；Followed by under 35 DEG C of hot blast temperature, wind 2.5-3 hours.

16. according to claim 1, the 2, preparation method of natural potato food described in 6-12,14-15 any one, feature The speed for being the hot wind is 0.5-5m/ seconds.

17. the preparation method of natural potato food according to claim 5, it is characterised in that the speed of the hot wind is 0.5-5m/ seconds.

18. the preparation method of natural potato food according to claim 13, it is characterised in that the speed of the hot wind is 0.5-5m/ seconds.

19. the preparation method of natural potato food according to claim 16, it is characterised in that the hot wind speed is 1.5-4m/ the second.

20. the preparation method of natural potato food described in 7 or 18 according to claim 1, it is characterised in that the hot wind speed It is 1.5-4m/ seconds.

21. the preparation method of natural potato food according to claim 1 or 2, it is characterised in that the room temperature saccharification Wind speed is 9-12m/ seconds.

22. the preparation method of natural potato food according to claim 1 or 2, it is characterised in that described answer dry is certainly At right temperature it is cool set 6-16 hour after and under 35 DEG C-60 DEG C hot blast temperatures, wind 20-60 minutes, then it is cool set wind again, instead Multiple circulation at least 4 times.

23. the preparation method of natural potato food according to claim 22, it is characterised in that described answer dry is in nature At a temperature of it is cool set 8-14 hours after again under 40 DEG C -52 DEG C hot blast temperatures, wind 30-55 minutes, then it is cool set wind again, repeatedly Circulation 5-12 times.

24. the preparation method of natural potato food according to claim 23, it is characterised in that described answer dry is in nature At a temperature of it is cool set 9-13 hours after, and under 42 DEG C -50 DEG C hot blast temperatures, wind 35-55 minutes, then it is cool set wind again, repeatedly Circulation 6-11 times.

25. the preparation method of natural potato food according to claim 24, it is characterised in that described answer dry is in nature At a temperature of it is cool set 10-12 hours after, and under 44 DEG C -48 DEG C hot blast temperatures, wind 40-50 minutes, then it is cool set wind again, instead It recycles 7-10 times again.

26. the preparation method of natural potato food according to claim 25, it is characterised in that described answer dry is in nature At a temperature of it is cool set 11 hours after, and under 45 DEG C -46 DEG C hot blast temperatures, wind 45-50 minutes, then it is cool set wind again, follow repeatedly Ring 8-9 times.

27. the preparation method of natural potato food according to claim 1 or 2, it is characterised in that the sterilization first carries out Then ultraviolet sterilization is vacuum-packed, then the product after vacuum packaging is put into 100 DEG C of boiled water and is boiled, the time 10-12 boiled Minute, make up to the purpose thoroughly to sterilize.

28. the preparation method of natural potato food according to claim 1 or 2, it is characterised in that the sterilization first carries out Then ultraviolet sterilization is vacuum-packed, then with 100 DEG C -120 DEG C of steamed, time 10-12 minute of steaming, make up to thorough The purpose of bottom sterilizing.

29. natural sweet potato food prepared by the preparation method of natural potato food described in -28 any one according to claim 1 Product.